In Creazzo, Veneto, pasta is still something made with hands.

Checco il Pastaio is a small factory led by Francesco Barnes, a chef with a Michelin-starred background and a deep respect for the pasta traditions of the region. His expert knowledge of all the traditional pasta shapes of Veneto: Agnolo, Ritortello, Cappellaccio, Mezzaluna, Quadro is unrivalled and we are proud to be able to bring you this unique selection of pasta products via House of Pasta.

When the ingredients and the people are exceptional, you don’t need to overcomplicate the food.

The team makes every piece by hand in their artisan factory, bringing together fresh free-range eggs, carefully selected ingredients and traditional Veneto shapes.

The only machine to be found in the kitchen is the roller that presses the pasta sheets.

Everything else happens by hand at a wooden table. Fillings are cooked fresh each morning by a team of Italian chefs, some over a wood-fired element. The 33% egg pasta sheets are thin and the fillings are generous, at around 70% of each piece. Each parcel is pinched closed by hand (learning to close them properly takes about a year).